Entree: Hong Kong – Southern Culinary Region – 紅燒鮑魚 ➤ Hung siu bou yu (Whole abalone slowly braised in a rich savory sauce typical of Cantonese banquet cuisine)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 4 large abalone, approx. 4 oz (115 g) each, cleaned and trimmed
- 2 cups (475 ml) low-sodium chicken stock
- 4 rehydrated shiitake mushrooms, stems removed (about 3 oz / 85 g rehydrated)
- 8 oz (225 g) baby bok choy, trimmed and blanched
- 2 tbsp (30 ml) vegetable oil
- 1-inch (25 g) fresh ginger, sliced thin
- 2 scallions, cut into 2-inch (5 cm) lengths
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) dark soy sauce
- 1 tsp (4 g) granulated sugar
- 1 tsp (5 ml) sesame oil
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water to make a slurry
- Salt and white pepper to taste

Instructions

1. Clean and prep abalone: Rinse abalone under cold water, remove viscera, and trim any tough edges. Lightly score the flesh in a crisscross pattern without cutting through. Pat dry.
2. Quick sear: Heat 2 tbsp (30 ml) vegetable oil in a wide skillet over medium-high. Sear abalone flesh-side down 30–45 seconds, then flip and sear 15–20 seconds. Remove and set aside.
3. Build the braising liquid: In the same skillet, add ginger and scallions and cook 30 seconds until fragrant. Add chicken stock, oyster sauce, Shaoxing wine, light soy, dark soy, and sugar. Stir and bring to a gentle simmer.
4. Braise abalone and mushrooms: Return abalone to the skillet, add shiitake mushrooms, reduce heat to low, cover, and gently simmer for 20–25 minutes until abalone is tender and infused with sauce. Turn abalone once halfway through.
5. Thicken and finish: Remove abalone and mushrooms to a warm serving plate and keep warm. Increase heat, skim any fat, then stir in cornstarch slurry to the sauce and simmer until glossy and slightly thickened, about 1–2 minutes. Stir in sesame oil and adjust seasoning with salt and white pepper.
6. Serve: Arrange blanched baby bok choy around the abalone and spoon the glossy sauce over each piece. Serve immediately with steamed rice.